Nutter Butter Balls

No-bake, 5-ingredient Nutter Butter balls begin with a combination of rich cream cheese, Nutter Butter cookie crumbs, peanut butter, and chocolate to create explosive little peanut butter chocolate bombs!

Why this recipe works

Nutter Butter balls or Nutter Butter truffles, whichever you call them – they’re downright delicious little candies loaded with rich peanut butter flavor wrapped in a sleeve of chocolate. All of which makes it really difficult to stop at just one.

They’re a bit different than our chocolate peanut butter balls thanks to the star ingredient… Nutter Butter cookies. The filling is slightly thicker compared to its creamy counterpart, giving you that warm and fuzzy Nutter Butter nostalgia in every bite.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHOCOLATE – We like to coat all of our truffles and dessert balls in almond bark, but melting candy wafers or a quality bar of baking chocolate will also work! White chocolate and dark chocolate are also excellent paired with peanut butter! However, I would not recommend using chocolate chips for melting and dipping.

COOKIES – Don’t separate the cookie from the filling, you want to pulse the entire cookie in the food processor. The filling helps bind the cookie crumbs with the other ingredients.

CREAM CHEESE – It’s best to use room temperature cream cheese so it’s easy to combine with other ingredients. To help take the chill off quicker, slice it into cubes and allow it to rest at room temp for around 30 minutes or until softened.

PEANUT BUTTER – I would not recommend natural peanut butter, it doesn’t have the right consistency needed to bind the Nutter Butter balls. Creamy (not chunky) peanut butter is preferred for the best results.

How to Make Nutter Butter Balls

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Line 2 cookie sheets with parchment paper and set aside.
2. Put Nutter Butter cookies in a food processor and pulse until they resemble a fine crumb. Set aside 3 tablespoons of the crumb mixture for the topping.
3. Add the cream cheese and peanut butter to the cookie crumbs and continue to pulse until the mixture comes together to form a ball.
4. Using a small cookie dough scoop (1 tablespoon size), place even amounts of the mixture on the prepared cookie sheets.
5. Once you have scooped all the mixture, roll them into compact balls and place them back on the parchment-lined cookie sheets.
6. Place the cookie sheets in the freezer for 1 hour to allow the balls to firm up.
   
   EXPERT TIP – Don’t skip the freezing step! I find it much easier to dip and achieve a perfectly smooth chocolate coating when the ball is frozen as opposed to chilled in the refrigerator.
   
   
7. Place the chocolate in a microwave-safe bowl and heat on high for 30-second intervals until the chocolate has melted. Stir in 2 teaspoons of vegetable oil.
8. Place a frozen ball on the end of a fork and quickly dip it into the melted chocolate. It should coat the ball in an even layer and dry very quickly. Tap off any excess chocolate from the fork against the edge of the bowl. Place the ball back on the parchment-lined cookie sheet and repeat with the remaining balls.
9. To make the drizzle, gently reheat the chocolate and pour it into a pastry bag. Snip a very small opening at the end of the bag and drizzle lines across the balls. Working quickly (so the drizzle doesn’t dry), sprinkle the balls with the remaining cookie crumbs.
10. Enjoy, or place in fridge if serving later.

Frequently Asked Questions & Expert Tips

Because Nutter Butter balls contain cream cheese, it’s best to store them in an air-tight container kept in the refrigerator. They can be refrigerated for up to 5 days.

Vegetable oil helps to thin out the chocolate making it easier for dipping (and coating) the Nutter Butter balls. If you prefer, you can substitute the same quantity of vegetable oil for coconut oil or shortening.

I would recommend using either chocolate almond bark, candy wafers, or a quality bar of baking chocolate – all of which are designed for melting. I would not recommend using chocolate chips as they don’t melt as easily and are more difficult to dip in due to their stabilizing ingredients.

Yes, you can freeze Nutter Butter truffles for up to 3 months, but keep in mind that discoloration or speckling may occur on the chocolate coating. Otherwise, you can freeze the peanut butter balls before dipping them in chocolate. Defrost in the refrigerator before serving.

Serving Suggestions

Dip, drizzle, sprinkle, and garnish however you’d like! Nutter Butter balls are a lot of fun to decorate. Try drizzling with white chocolate for a nice contrast or use tinted white chocolate to match the colors to sports teams, holidays, or themed parties.

Or, garnish with extra crumbled Nutter Butter cookies as we did. Enjoy!

More Chocolate Peanut Butter Recipes

• Peanut Butter Brownies
• No Bake Peanut Butter Bars
• Chocolate Peanut Butter Pie
• Chocolate Peanut Butter Cookies

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